A complete guide to the best all-American brews--pale ale, Pilsner, wheat beer, and stoutBy Stephen Beaumont

Considered by some the "Holy Land" for beer, Belgium has been the inspiration for scores of American craft brewers, some of whom have built breweries dedicated solely to Belgian styles. Although hard to strictly classify, Belgian-style ales tend to be a bit spicy and have a higher alcohol content. They are also among the world's most versatile food beers.

AleSmith Grand Cru -- Sure, it's tough to find, but this ten-percent-alcohol treat is worth searching for, thanks to its intriguing plummy and raisiny aromas and complex floral and spicy flavors. A richly rewarding ale to savor on its own with a few friends. (www.alesmith.com)

Hennepin -- Produced by Brewery Ommegang, a Belgian-owned brewing company located in upstate New York, this is a spicy, drier-finishing golden ale fashioned after the quenching farmhouse style of beer known as saison. Like other ales of its style, Hennepin is a fine companion to soft, pungent cheeses. (www.ommegang.com)

North Coast PranQster -- Seemingly modeled after the famed Belgian ale Duvel, this highly aromatic and softly fruity ale has a peppery spiciness and an off-dry finish. Perfect as an aperitif. (www.northcoastbrewing.com)

New Belgium Abbey -- Richly malty, lightly smoky and spicy, with notes of ripe fruit, caramel, and mocha, this Colorado-brewed ale is similar to beers made in the Belgian style known as dubbel. Serve it with chocolaty desserts or blue-veined cheeses. (www.newbelgium.com)

Avery the Beast -- This massive and powerful winter-season specialty, weighing in at a jaw-dropping 14.9 percent alcohol, is the picture of complexity, mixing nutmeg and peppery spice notes with dried fruit and molasses. A contemplative brew to sip late at night by a roaring fire. (www.averybrewing.com)